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Recipe from our Nutritionist, Nicky Seabrook for May!

May 06th, 2022

Caprese style asparagus


By Riverford


This is a delicious vegetable side dish or  makes a good starter.




250g cherry tomatoes

3 bunches asparagus

20g basil chopped, leaving some leaves whole for garnishing

30g black olives halved

1 mozzarella ball, drained

Olive oil

Balsamic vinegar.




Preheat oven to 190C or gas mark 5. Place the cherry tomatoes in a roasting tin and toss with olive oil, salt and pepper. Roast for 10 minutes or so until they start to soften.

Meanwhile heat a griddle pan until smoking hot and prepare the asparagus by cutting off the tough ends. Lightly oil the pan and grill in batches until you have thick black marks on each side.

In a bowl mix the tomatoes, olives and basil with olive oil and salt.

Spoon the tomato salad over the asparagus, then tear the mozzarella and add that too. Finish by decorating with the basil leaves and drizzle with some balsamic vinegar.


Nutrition notes


Asparagus is a good source of insoluble fibre and rich in folate. It is also high in antioxidants including lutein, zeaxanthin and carotenes which are all excellent for protecting the eyes and preventing macular degeneration.

Alternative Chefs notes: I only used one bunch of asparagus (as I like a lot of tomato sauce!) and I found 10g was enough basil.  I also cooked the asparagus in boiling water for 5 minutes (rather than grilling them on a griddle pan) and then added them to the tomatoes in the roasting tray where they were roasted together for 15 minutes.





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